Paul Bacino

June 3

Avo Toast- Dave's bread, farm egg , Calavo avo ( Aldi's )--Heavy Tabaski sauce

May 25

Afternoon Tea in London

May 5

22 hours ago, gfweb said:

If this is the same flat iron that we get, its tender enough without SV. Typically I sear on both sides and rest it and its so thin its done.

@gfweb-- I noticed the spider like striations at top of steak and though it might be tough.. next time will pass on SV

May 2

Staying in the North Wall Area and Temple Bar area.. looking for food and activities ideas

Thanks Doc B

May 2

the preverbal Mushroom season--coated in saltines

YUMMO

Served with this lovely Sangiovese!!

April 30

Beef Tendon Pasta

pressure cooked the tendon in tomato sauce and spices 2 hrs

April 28

So I decided to track down some oyster steaks, Here

An oyster steak, also known as a spider steak, is a cut of beef from the cow's hip area, specifically from inside the hip pocket. It's a rare and prized steak due to its unique shape, which resembles an oyster shell, and its tender, flavorful nature.

Here's a more detailed look at the oyster steak:

Origin and Name:

The oyster steak gets its name from its distinctive shape, which resembles an oyster shell. It's also sometimes called a spider steak due to the appearance of the fat striations, which may resemble a spiderweb.
Location:

This steak is sourced from the hip area of the cow, specifically from the hip pocket, making it a relatively rare cut.
Flavor and Texture:

Oyster steaks are known for their tender and flavorful nature, with a good amount of marbling for a richer taste.
Versatility:

Oyster steaks are versatile and can be cooked in various ways, including grilling, pan-frying, or even slow-cooking.
Other names:

Depending on the region, oyster steaks may also be referred to as flat iron steak, butcher's cut, or spider steak.
I cooked mine sous vide, thinking it was fibrous 3-4 hrs 130F

then char grill
The cut was very tender, had nice flavor flavor and texture was.kind of like a skinny filet.

Next time im not sous viding

Best B

April 28

@rotuts-- sorry for late chime, but yes that was the cap

April 24

On 4/23/2025 at 9:47 AM, rotuts said:

@Paul Bacino

I love rib cap . it might be my favorite beef cut.

I do like Blade , carefully trimmed of mid connective tissie

you Cut Above seems to have an unusually large cap.

is this the cap ?

drooling now .

Yes RT, that is the cap

April 23

Picked up a Snakeriver 2.5# bone in Ribeye

Cooked reverse sear --225F / about 2hrs to a temp of 122F Rib Cap section -- a slight miss had to bump to 250, time issues

April 22

" U talking to me "

Good pictures, but writing skills decrease significantly

Just kidding , best B

April 22

@Neely _--

This was end game of Easter Gravy, hope your was good --This is the gravy with Rigotta stuffed shells

Buona Pasqua ( a tad late )

April 22

On 4/20/2025 at 11:28 PM, Neely said:

@Paul Bacino sorry but even after an online search I can’t figure out what all the meat means in reference to Pasqua gravy. Can you help me understand? My cultural denseness at play.

@Neely

On 4/20/2025 at 11:28 PM, Neely said:

Upper right to left

Italian sausage- Piemonte beef short rib plate-Beef tendon

On 4/20/2025 at 11:28 PM, Neely said:

Lower right to left

Rack of Lamb-Pork feather bones (cut frm- transverse process of the spine ) Pork shank

Sorry--did need explaining , but a guy needs to cook

April 20

Getting ready for Pasqua Gravy

April 17

Breakfast Tators

Onion, bacon, sundried tomatoes

April 8

17 hours ago, Smithy said:

Sorry, please translate TSP in this context? I know it can't be "teaspoon" or "trisodium phosphate"....

See later posts: Not a WET scallop...Sorry

https://wildalaskancompany.com/blog/wet-vs-dry-scallops?srsltid=AfmBOorkCAxa8a7SCAuBoqcuoeD88pGq85zEbE1hPb7fu3gIkSyVcrrO

April 7

So, Jonesin for some scallops/ but they were 40-50$ /LB --Went to Resturant Depot--25$ lb ( Captains Call ) NO TSP added---cooked on beef tallow

Pretty killer

Scorpion marinated cauliflower w Asian brown sauce too

April 4

Greek Salad-- I make my own ziki sauce--chopped cucks, lawyers garlic salt ( pre drain ), lemon juice, zest, white vinegar, dill

April 2

Salad _ Patty Bacino's vinegar and oil dressing, chicken, avocado, tomato, green onion, cucumber, with also tomatillo sauce laced with scorpion/Thai chili water

April 1

Chefs choice-- seasoned with Penzeys Northwoods Fire ( Killer stuff )

ADDED NOTE:

+2

The "tail end" or "parson's nose" of a chicken, also known as the pygostyle, is the fatty, triangular part at the rear of the bird where the tail feathers are attached.

Here's a more detailed breakdown:

What it is:

The pygostyle is the bony structure at the base of the tail that supports the tail feathers.

Other names:

It's also sometimes called the "parson's nose," "Pope's nose," or "Sultan's nose".

Culinary use:

Chicken tails are a popular ingredient in some Asian and African cuisines, often used in snacks, dim sum, stews, and soups.

Taste and texture:

The meat from the tail is known for its rich, umami flavor and is often described as juicy and flavorful.

Appearance:

The meat from the tail is a darker shade of pink, indicating the presence of myoglobin.

Fat content:

The tail area is known for its high fat content.

Not a common retail cut:

While it's a delicacy in some cultures, chicken tails are not commonly found in retail settings in the West.

Cloaca:

The cloaca is an orifice used for urinating, defecating and also for mating. Not only is the Cloaca the end of the digestive tract, but it also shifts and folds back to release eggs without allowing the eggs to become contaminated by faecal matter.